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SideChef
Recipes
American
Cuban Spiced Sockeye Tacos with Lime Crema

15 INGREDIENTS • 7 STEPS • 45MINS

Cuban Spiced Sockeye Tacos with Lime Crema

Recipe

4.7

3 ratings
If you're wanting to try sockeye salmon for the first time or are looking to spice it up, these Cuban Spiced Sockeye Tacos with Lime Cream are definitely the way to go. Easy, delicious, and the Cuban spices really bring this red, hearty salmon to life.
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If you're wanting to try sockeye salmon for the first time or are looking to spice it up, these Cuban Spiced Sockeye Tacos with Lime Cream are definitely the way to go. Easy, delicious, and the Cuban spices really bring this red, hearty salmon to life.
author_avatar
Climbing Grier Mountain
My name is Lauren and I'm a self-proclaimed foodie, recipe developer, action-adventure seeker, photography lover, and world traveler.
http://www.climbinggriermountain.com/

45MINS

Total Time

$3.62

Cost Per Serving

Ingredients

Servings
4
us / metric
Tacos
Copper River Sockeye Salmon
1 lb
Copper River Sockeye Salmon
Ground Cumin
1 Tbsp
Ground Cumin
Paprika
1 tsp
Paprika
Cayenne Pepper
1/4 tsp
Cayenne Pepper
Olive Oil
1 Tbsp
Olive Oil
Orange
1/4
Orange, juiced
1 Tbsp of juice needed
Lime
1/2
Lime, juiced
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Napa Cabbage
to taste
Napa Cabbage, thinly sliced
Jalapeño Pepper
to taste
Jalapeño Peppers
Guacamole
to taste
Guacamole
Flour Tortilla
to taste
Flour Tortillas
Lime Crema
Mexican Crema
1 cup
Mexican Crema
Lime
1
Lime, zested, juiced
plus 2 tsp juice

Nutrition Per Serving

VIEW ALL
Calories
419
Fat
31.2 g
Protein
30.6 g
Carbs
7.0 g
Love This Recipe?
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Cuban Spiced Sockeye Tacos with Lime Crema
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author_avatar
Climbing Grier Mountain
My name is Lauren and I'm a self-proclaimed foodie, recipe developer, action-adventure seeker, photography lover, and world traveler.
http://www.climbinggriermountain.com/

Cooking Instructions

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step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Place Copper River Sockeye Salmon (1 lb) on a baking sheet.
step 2 Place Copper River Sockeye Salmon (1 lb) on a baking sheet.
step 3
In a bowl, combine Paprika (1 tsp), Ground Cumin (1 Tbsp), Cayenne Pepper (1/4 tsp), Salt (to taste), and Ground Black Pepper (to taste).
step 4
Pour Olive Oil (1 Tbsp), Orange (1/4) and Lime (1/2) over the sockeye.
step 5
Next, rub the cumin mixture on top and place the baking sheet into the oven for 12 minutes. Remove and allow the sockeye to cool.
step 5 Next, rub the cumin mixture on top and place the baking sheet into the oven for 12 minutes. Remove and allow the sockeye to cool.
step 6
In a bowl, combine Mexican Crema (1 cup), zest and juice from Lime (1). Place the bowl in the fridge to set for at least 30 minutes to allow for the flavors to blend.
step 7
To serve, take some of the sockeye and place it into a Flour Tortillas (to taste) and top with the crema, Napa Cabbage (to taste), Jalapeño Peppers (to taste), Guacamole (to taste), or whatever toppings you desire!
step 7 To serve, take some of the sockeye and place it into a Flour Tortillas (to taste) and top with the crema, Napa Cabbage (to taste), Jalapeño Peppers (to taste), Guacamole (to taste), or whatever toppings you desire!

Tags

American
Lunch
Fish & Seafood
Cinco de Mayo
Healthy
Shellfish-Free
Dinner
Game Day
Salmon
Mexican
Summer
Spreads & Dips
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